Sourdough brioche (dairy-free) coconut & matcha

I love a good brioche bread. The rich dough is so luscious and silky even to work with. The baked loaf always smells incredible and looks gorgeous with its deep golden crust.

I have made brioche numerous times with different variations. Well I had plenty of time to play with recipes, during my short but sweet bakery career. I used to save the off cuts of danish dough and make flaky brioche loaves.

Just the addition of some eggs, fat and some sugar takes the basic bread dough to whole new level. Brioche are versatile. You can make them in to individual rolls and can be served with any spread. Or use them to make burgers or sliders. Bake it as a loaf and slice it to make incredible french toast. Honestly, I can much it down as is with something as simple as some butter or honey.

sourdough brioche

I have been thinking of making a dairy-free version for a long time. I always go towards using coconut products to replace dairy as I am very familiar with flavors and textures that coconut brings to your food. Growing up in the beautiful island of Sri Lanka, coconut was part of our lives. We used several coconuts a week and either grow them r buy them fresh from markets. Even though I don't have that luxury now, I tend to use coconut as a substitute whenever possible.

Instagram inspires my bakes most of the time!. I borrowed this coconut and matcha idea from @makeitdough. I am glad I tried this combo and couldn't be happier that it worked both flavor and texture wise. But if you want skip the matcha part altogether and bake this as a coconut loaf or rolls.

sourdough brioche

As you can see my plait is not perfect as a result of the white dough having a different constancy. I have mentioned this in the tips section, so you will know exactly how to fix it!

Tip 1:

Tip 2:

soft marbled crumb

Tip 3:

braided loaf

Final proof before baking is important. This may take anywhere from couple of hours to several, depending on the room temperature. You can speed this up by placing the dough in a warmer place.

final rise

Egg wash is optional but gives a nice shine to the finished product. there are few options:

golden crust with sugar

Make sure to cool the loaf completely before slicing. This will ensure a clean cut and less drag. And loaf is softer when it's warm, so might be a little difficult to handle. once completely cooled, it can be stored in a air-tight container at room temperature for up to a day. This can be refrigerated too. Freeze the slices to keep for longer but thaw them before serving, re-heating or toasting.

Try the recipe and let me know how it all went. If you have any questions, post them as comments or ask them on Instagram. I'd be happy to help.